Saturday, February 11, 2012

Potato ricer

I am so dense and obtuse when it comes to practical matters - and not only them, often - that I had owned this piece of equipment a month before realising that I could rest it on the saucepan, as illustrated. This feature is helpful, enabling you to feed the ricer several times without spraying bits of mash round the kitchen.

If cooking for more than one person, you'll need to mash your potato in batches, because you get better results if you do not fill the container. Even then, I find, bits of potato seep over the top of the plunger rather than getting pushed through the mesh, and have to be scraped back.

A food mill will cope with larger quantities of potato, while also producing very smooth results. It's more of a nuisance to clean, though.

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About Me

I am the author of a cookbook, Don't Sweat the Aubergine (Short Books). I have been food columnist for the New Statesman; and I write book reviews, and articles about books and the books industry, for papers including The Times, Guardian, Bookseller, and Times Literary Supplement. I am the joint editor, with Liz Thomson, of a book industry news service, BookBrunch.
I have also written Eclipse: The Story of the Rogue, the Madam and the Horse That Changed Racing. It was shortlisted for the William Hill Sports Book of the Year, and won me the Best New Writer prize at the British Sports Book Awards.
My books: www.nicholasclee.co.uk